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I am often asked about what I am eating and for examples of my everyday meals. It is pretty common for me to make a stew for myself and my husband, Adam, my friends, or my daughter, Lacey, and her boyfriend, Scott, when they are visiting from New York. A vegetable stew is a good staple, and you will find that everyone loves it! There are many different types of seasoning and vegetables that combine to make unlimited combinations. You will find you will feel better after dinner and have plenty of energy for the rest of your evening. I love using potatoes as they make the stew extra hearty.

I start with the water in a big pan on medium heat and just cut up everything in the order listed, in pretty big chunks, and start adding. Add more veggie broth and water if you like it more moist, and cook it as long as you like, depending on how crunchy or soft you like your veggies. I sprinkled a teaspoon of nutritional yeast over my bowl of stew, which tastes a little like cheese. Nutritional yeast is packed with B vitamins. You can buy it in the natural foods aisle of your grocery store, or order from Vitacost.com. (I've mentioned nutritional yeast in my other posts. Think of it as a vegan Parmesan, but with heart-healthy compounds and no dairy.)

Here is a variation of this potato stew:

In this stew, I used garbanzo beans instead of navy beans, and I added chopped red (also know as purple) cabbage on top. The red cabbage adds to the beautiful colors too. When something looks this good, you want to eat it! This is a fun recipe, because you can add any fresh or frozen veggies you have on hand or want to use up, and it will still be yummy and so warm in your tummy. Now THIS is comfort food and very nutritious!